Friday, January 9, 2009

The Chicken and Dumplings that weren't (CP)

So, I followed the Crockpot Lady's recipe to make Chicken and Dumplings...and I got Chicken Pot Pie. Don't know what chicken and dumplings were like in her family growing up, but they were not like this in mine.

Nothing wrong with the taste of the recipe at all. It was actually delicious. It was just Chicken Pot Pie, rather than Chicken and Dumplings. So, we will repeat it, just calling it the right thing. :-P

I'm still searching for a good chicken and dumplings recipe, but a friend e-mailed me one today, so I'm going to try that. It's not crockpot, but I'm hoping to adapt it.

For a great crockpot Chicken Pot Pie recipe, though...

• 3 lbs boneless, skinless chicken
• 1 yellow onion, chopped
• 1 C mushrooms, chopped
• 16 ounces frozen vegetables

• 2 cans cream-of-something soup, or combine in a saucepan:
• 4 T butter
• 6 T flour
• 1 C milk
• 1 C chicken broth
• 1/2 t salt
• 1/4 t black pepper
• 1 t poultry seasoning

• 1 can refrigerated biscuits, or one batch drop biscuits.

1. Put the chicken and vegetables into the bottom of the crockpot (anything 4 quarts and up will work).
2. Add the cream-of soups, or your homemade substitute.
3. Cover and cook on low for 6-8 hours, or on high for 4-5.
4. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
5. Cover and cook on high for another hour.
6. The biscuits are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.
7. Serve in bowls, with a biscuit or two per person.


Rebecca said...

Hi there. I didn't see the link to this blog on your sidebar until S pointed it out.

Here's the dumplings recipe I've always used. It is ikteer zaki.


2 lbs. skinned, boned chicken thighs
1/4 cup flour
3/4 tsp. each salt and pepper
3 Tbsp. vegetable oil
1 leek (white part only), thinly sliced,
rinsed, and dried
1/4 cups minced shallots or onion
1-1/2 cups chicken broth
2 carrots, cut diagonally in 1/4" wide slices
1/2 cup apple cider or juice
1 bay leaf
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. miced fresh sage (or 1/4 tsp. dried)
1/2 cup frozen tiny peas
1-1/3 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. fresh flat-leaf parsley
3/4 cup, plus 1 Tbsp. 1% lowfat milk

CUT each thigh lengthwise in 4 pieces. Mix flour, 1/2 tsp. each salt & pepper on plate. Add chicken, turn to coat. Shake off excess.
IN a large, heavy skillet, heat oil over medium-high heat. Add chicken in batches, and cook one minute per side or until lightly browned. Remove to plate. Add leek and shallots to skillet. Cook over medium heat 2 minutes or until soft.
RETURN chicken; add broth, celery, carrots, cider, bay leaf, thyme, sage, &
remaining 1/4 tsp. salt & pepper. Reduce heat to medium- low, partially cover and cook, stirring occasionally, 10 minutes or until carrots and celery are risp
tender. Stir in peas.
In a medium bowl, stir flour, baking powder and salt; add parsley, then milk
until blended.
DROP 12 large spoonfuls into simmering broth. Cook 10 minutes, cover and cook
10 minutes more or until a toothpick inserted into center of a dumpling comes out clean.
TO SERVE: Discard bay leaf. Ladle chicken, vegetables, broth and dumplings into large, deep bowls.
(compliments of Women's Day magazine 2/1/99)

mideastmom said...

Thanks so much, Rebecca! I'm definitely going to try this. I did get a kick out of the fact that you posted a "Texas" Recipe.

Each time you post, I think, "Who exactly is that?" Then, I think, "Oh, the *real* Rebecca!" :-P Not that I forget you, you just showed up in an unexpected place. And I'm very glad you do! :-)